Table 5.
Cardio-metabolic risk indicators during the 6-week trial 1
| HF diet (n = 9) |
LF diet (n = 8) |
|||
|---|---|---|---|---|
| Week 1 | Week 6 | Week 1 | Week 6 | |
| Total cholesterol (mg/dL) | 147 ± 11 | 162 ± 72 | 152 ± 10 | 139 ± 72 |
| LDL cholesterol (mg/dL) | 82 ± 10 | 90 ± 14 | 95 ± 8 | 86 ± 102 |
| HDL cholesterol (mg/dL) | 57 ± 5 | 56 ± 5 | 47 ± 4 | 40 ± 2 |
| Triacylglycerols (mg/dL) | 75 ± 14 | 57 ± 10 | 62 ± 8 | 74 ± 10 |
| SBP (mm Hg) | 125 ± 5 | 114 ± 32 | 131 ± 8 | 115 ± 32,3 |
| DBP (mm Hg) | 72 ± 3 | 67 ± 32 | 75 ± 3 | 68 ± 42 |
| Glucose (mg/dL) | 92 ± 1 | 96 ± 2 | 90 ± 2 | 91 ± 2 |
| Insulin (mg/dL) | 19 ± 3 | 13 ± 12 | 18 ± 5 | 14 ± 22 |
| CRP (mg/dL) | 6 ± 1 | 7 ± 1 | 5 ± 2 | 5 ± 2 |
1Data are presented as mean ± SEM. CRP: C-reactive protein, DBP: diastolic blood pressure, HF: high fat, LF: low fat, SBP: systolic blood pressure. Data were analyzed using repeated-measures ANOVA.
2P <0.05 for main effect of time.
3P <0.05 for diet × time interaction such that LF group had greater reductions in systolic blood pressure than the HF group.